¼ C. white wine
1 t. tarragon, fresh preferred, chopped
Pinch saffron threads
2 t.. shallots, chopped
1 t. lemon zest
juice of ½ lemon
1 t. garlic, chopped or pressed
½ C. prepared mayonnaise
salt and white pepper to taste
12 slices brioche
3 T. unsalted butter, softened
6 slices Applewood smoked bacon, cooked until slightly crisp.
2 Vine Ripened tomatoes, sliced
1 c. fresh arugula, washed and trimmed of stem
1 c. lobster meat, cooked and picked of shells
In a medium, non-reactive sauce pan over medium heat, cook the wine, tarragon, saffron, shallots, lemon zest, juice and garlic. Continue to reduce until all but 1 T. of liquid remains. Remove from heat and cool slightly. Place mayonnaise in a food processor and add the tarragon mixture. Process until smooth and strain through a fine sieve. Chill until ready to use. You may prepare one day ahead. Using a 3" round food mold or biscuit cutter, cut 2 circles out of each slice of brioche and discard crusts. Spread each side with a small amount of softened butter. In a large non-stick skillet, toast brioche on both sides and remove from pan. Preheat oven to 325° F. Lay ½ of the toasted brioche circles on a clean surface. On each piece of brioche, place 1/3 slice of bacon, 1 slice of Roma tomato, a few leaves of arugula. Place a portion of lobster and press down slightly. Drizzle a small amount of the saffron-tarragon aioli and top each circle with the remaining brioche. Skewer each petite sandwich with an herb sprig to hold together. Place sandwiches on a sheet tray and heat slightly in oven for 3-4 minutes. Remove from tray and place on serving platter. Garnish with lemon zest or additional Arugula leaves.